Sentences with phrase «over cooked veggies»

Serve a saucy spoonful over cooked veggies or fluffy rice!

I tried spooning it over some cooked veggies and it was good, but the sauce was a little heavy and overpowering.

You'll stir - fry the noodles with the eggs and sauce separately from the veggies to prevent over cooking the veggies or over-crowding the pan, then add everything together for a flavor explosion!

Not exact matches

Either lightly drizzle more olive oil over the veggies or spray olive oil cooking spray over them.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

I cooked lentils separately and served the veggies over the lentils, with a generous dollop of sauce on top.

Everyone can customize two or three of their own, if they prefer veggies or cooked Italian sausage (or just plain cheese) over no toppings!

Cook veggies for 5 minutes over medium heat, until they begin to soften.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Let tofu cook over medium heat until browned on one side, stirring the veggies from the marinade occasionally so they do not burn.

I've been cooking this for over 8 hours the beans still are hard and the veggies are just now becoming the right texture.

Cook over low - medium heat for another 1/2 -1 hour, until the beans are quite tender (the veggies will be very soft at this point).

Cook over medium - high heat, stirring often, until veggies are softened.

When the veggies and flatbread are cooked, flip the flatbread out of the skillet onto a large plate and top with the hummus spread, a sprinkling of fresh arugula or spinach, and then arrange the roasted vegetables over the top.

In the past I would literally just roast a bunch of veggies, cook a pot of rice and make some sort of sauce for the week and we would eat that over and over for dinner.

Try it with steamed or sautéed veggies, baked potatoes, nachos, open - faced sandwiches, and over cooked macaroni.

Cook the veggies, beef, and seasonings in a large skillet over medium / high heat in the cooking fat.

After about 15 - 20 minutes turn over the chicken slices and roast until the veggies are tender and the chicken is cooked throughly.

Cook the veggies over medium heat.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

Pour your sauce over the veggies and put the cover it back up for another 5 - 10 minutes, or until everything looks cooked through.

Thread the veggies and tofu tightly on the skewers and cook on a well - oiled grill over medium - high heat for 15 to 20 minutes, rotating them for even cooking and brushing the veggies with the extra marinade at least twice.

Not sure if I am over cooking it or my faulty top oven which destroys even the simplest things like roasted veggies.

Fresh chopped or sliced veggies cooked on the grill with lots of garlic, served over pasta with fresh homemade pesto!!!!

To make the filling, saute all ingredients over high heat until the veggies are cooked and nicely browned and set it aside (about 10 minutes)

Slow - cook method: Saute veggies and oil in a skillet over medium heat until tender; add all remaining ingredients to a 4 + quart slow cooker; cover and set on HIGH (approx 2 hrs) or LOW (6 - 8 hrs); serve warm.

added in some Indian spices when I cooked the beans, then curry powder when cooking them with the veggies, and served over Forbidden rice....

Cook until the veggies are tender, about 10 minutes, and serve over steamed brown rice.

** The technique: ** Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture.

Beef: Bacon, Onion & Cheese Stuffed Burgers Baked Stuffed Tomatoes with Beef & Mozzarella Balsamic Roast Beef Beef and Bean Burritos Beef and Eggplant Ragu over Spaghetti Squash Beef Au Jus Sandwiches Beefed Up Biscuits Beef Goulash Beef Minestrone Soup Beef, Mushroom & Barley Stew Beef Stew Blue Cheese & Spinach Meatloaf Muffins Braciole Braised Short Ribs Caprese Sliders with Pesto Mayonnaise Cheddar Sliders with Cajun Caramelized Onions Cheeseburger Meatloaf Muffins Chili Con Carne Chinese Beef with Noodles Cocktail Meatballs Corned Beef & Cabbage Crockpot Chili Crockpot French Dip Sandwiches Crockpot London Broil Crockpot Pot Roast with Veggies Crockpot Roast with Cranberries & Sweet Potatoes Crockpot Shredded Beef Tacos Easy Brisket Four Cheese Ravioli with Meatballs and Marinara Grilled Filet Mignon with Sauteed Mushrooms Grilled Sirloin Steak with Balsamic Onions Hearty Beef and Chorizo Chili Horseradish Burgers with Havarti Horseradish Crusted Beef Tenderloin Instant Pot Beef Stew Italian Flank Steak with Roasted Vegetables Leftover Beef Pot Pie Lomo Saltado London Broil with Balsamic Marinade Love Loaf (aka Pioneer Woman's Favorite Meatloaf) Low Carb Stuffed Peppers Melissa's Bolognese Sauce Mexican Beef over Polenta Nana's Lasagna Papas Rellenas Picadillo Red Wine & Garlic Marinated London Broil Ropa Vieja Salisbury Steaks with Mushroom Gravy Spicy Mexican Burgers Steak Fajitas Stuffed Cabbage Soup Stuffed Zucchini Boats Sunday Best Roast Beef with Pan Gravy Swedish Meatballs with Egg Noodles Sweet and Sour Braised Beef Brisket Whole30 Picadillo with Sauteed Almonds Chicken: Alfredo Stuffed Shells with Chicken & Artichokes Arroz con Pollo Baked Chicken Thighs with Red Potatoes Baked Chipotle Chicken Chimichangas Baked Creamy Chicken Taquitos Baked Mustard Lime Chicken Baked Quinoa with Chicken Sausage & Spinach Balsamic Glazed Chicken BBQ Chicken Enchiladas Basic Roasted Chicken Beer and Onion Braised Chicken Cheater's Chicken Enchilada Casserole Cheesy Chicken Stuffed Shells Chicken & Sausage Gumbo Chicken & Shrimp Stir Fry Chicken, Asparagus & Goat Cheese Quesadilla Chicken Bruschetta Chicken Cacciatore Chicken Chili with Black Beans and Corn Chicken Francese Chicken Lazone Chicken Marsala Chicken Pasta Pesto Bake Chicken Piccata Chicken Souvlaki Chicken with Gruyere & Sage Chicken with Mustard - Cream Sauce Chicken with Olives Chili & Garlic Chicken Thighs with Spicy Roasted Kale Chili - Lime Chicken Kebabs Chili Roasted Chicken and Sweet Potatoes Citrus, Garlic and Chipotle Marinated Chicken Copycat Chick - Fil - A Sandwich Coq Au Vin Creamy Corned Chicken and Zucchini Creamy Crockpot Salsa Chicken Crispy Buttermilk Chicken Crispy Coconut Chicken Fingers Crispy Roast Chicken with Turnips, Artichokes and Sun Dried Tomatoes Crockpot Balsamic Chicken Breasts Crockpot Chicken with Wine & Mushrooms Crockpot Italian Chicken Crockpot Salsa Verde Chicken Enchiladas Cuban Chicken Soup (Sopa de Pollo) Easy Chicken Enchiladas with Homemade Sauce Easy Chicken Pot Pie Garlic - Roasted Chicken Breasts Gnocchi Florentine with Sausage Greek Cinnamon Stewed Chicken Grilled Balsamic Chicken with Peaches and Onions Grilled Buttermilk Chicken Grilled Rosemary Chicken on Mixed Greens Grilled Sweet Chili Chicken Leftover Crack Dip Mac - n - Cheese Lemon Chicken Lemon Garlic Chicken in the Crockpot «Mambo Italiano» Chicken Parmigiana Maple Roasted Chicken & Sweet Potatoes Mock Shake n Bake Chicken Mom's Chicken Soup Orange Chicken with Green Beans Oven Fried Panko Chicken Paella Mixta Pasta with Chicken Sausage & Artichoke Hearts Penne with Chicken, Fresh Mozzarella & Spinach Pesto Pasta Salad with Grilled Chicken Pressure Cooker Salsa Chicken Burrito Bowls Roast Chicken with Butternut Squash Roasted Chicken with Yams, Fennel & Lemon Skillet BBQ Chicken Pasta Skillet Sausage & Potatoes Slow Cooker Chicken Tikka Masala Slow Cooker Chicken Tortilla Soup Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce Stuffed Chicken Breasts Whole Roasted Chicken

And now that it's officially grilling season, I couldn't wait to get some veggies cooking over smoky heat, and give my beautiful homegrown romaine a starring role in a grand early summer salad.

I think the cashew cream sauce would go well over a variety of cooked veggies.

Serve over steamed veggies and a cooked grain of your choice, and drizzle with your favorite sauce (mine is this tahini).

Saute the veggies over medium - high heat for a few minutes (starting with the veggies that take the longest to cook) and then add a little water and cover to finish the cooking by steaming.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

The ingredients get whisked together and then poured over the cooked chicken and veggies in the skillet.

Throw your meat or main dish over a bed of sauteed veggies, finely shredded lettuce or cooked shredded cabbage.

Meanwhile, cook veggies: heat olive oil in a large skillet over medium heat.

Simply toss your cooked veggies in with your beaten eggs and cook in a skillet over medium / low heat with 1 tbsp of olive oil.

They can be poured over salads, smothered over piping hot cooked veggies, eaten on their own as a snack or a soup, enjoyed with crudités and whole grain crackers, add bulk to any veggie meal, and make the same salad base taste completely different every time.

When choosing foods, opt for cooked veggies over raw ones.

To cook your vegetables, throw a little olive oil into a fry pan or wok over medium heat and add the veggies, maybe a squeeze of lemon juice, and a pinch of sea salt.

When we cook our foods over high heat, the natural sugars of the fruit or veggies brown and crisp creating a deep caramel flavor.

While the veggies are cooking, heat a large stockpot over medium heat and add the ground bison.

Cook them and serve hot or cold in many ways: with a sauce, like you'd serve over pasta, or tossed with salads or any combination of steamed or raw veggies.

Once everything is washed and prepared, start by cooking the veggies in the coconut oil over medium heat in a medium skillet

Flax seed oil should not ever be used for cooking due to it's low smoking point, but can be used as salad dressing, or drizzled over steamed veggies for a nutty flavor.

Heat over medium - high heat and cook, stirring often, until the beef is cooked and the veggies have softened, about 10 minutes.

I am having a debate with a person who is vegan and she brought up this link, http://oxalicacidinfo.com/ We are debating over is it safe to reuse the water from our steamed or boiled veggies, like broccoli, spinach, or oxalate cauliflower, brussel sprouts, and kale also release toxins into their cooking water.

Quickly saute a variety of fresh veggies and then pour the sauce over them and simmer until cooked but still crisp.